Onions stuffed with herbs and cheese

Onions are both vessel and filling in this pretty herb-andcheese-stuffed vegetarian main dish. Use a variety of onions – red, white, yellow – for a colourful spread. For a vegan version, omit the cheese.

Serves 6

6 large onions, weighing about

340g each

140g day-old bread, cut into

2cm slices

4 cups no-salt-added vegetable broth, half of it heated to a boil

2tbs extra-virgin olive oil

½tsp sea salt

2 cloves garlic, smashed and then finely chopped

¼ cup chopped fresh herbs (a combination of parsley,

marjoram,

thyme,

celery leaves and/or oregano)

60g Fontina cheese, grated on the medium-size holes of a grater

30g Parmesan cheese, grated on the small holes of a grater

¼tsp cracked black pepper

Preheat the oven to 190°C. Cut about 1cm off the top of each onion and reserve for another use, if desired. Cut a very small slice from the bottom so the onion will stand upright.

Use a melon baller or grapefruit spoon to scoop out the inside of each onion, leaving a shell that’s about two layers thick.

Chop enough of the onion pulp to equal 1½ cups. Reserve any excess for another use.

Arrange the bread in a double layer in a shallow dish. Pour the 2 cups of boiling broth over; allow the bread to soak for 10 minutes.

Heat a large, heavy skillet over medium-low heat. Add all but 2 teaspoons of the oil and swirl to coat, then add the chopped onion and salt; cook for 7 or 8 minutes, stirring occasionally, until the onion is translucent, with a bit of colour.

Stir in the garlic; cook for 3 minutes, then add the herbs and cook for 1 minute. Turn off the heat.

Squeeze the bread gently with your hands. It should be moist but not dripping. Working over a medium bowl, tear the bread into small pieces.

Scrape the onion mixture into the bowl with the bread, then add the cheeses and pepper. Mix gently, then spoon the stuffing into each onion cavity, mounding it slightly.

Arrange the onions in a deep baking dish just large enough to hold them, and drizzle the tops with remaining 2 teaspoons of oil.

Pour the remaining 2 cups of broth in the bottom of the baking dish, and tent the dish with foil.

Bake (middle rack) for 45 minutes, then remove the foil. Baste the tops of the onions with the liquid in the baking dish, and continue to bake for another 30 minutes, until the tops are browned.

Serve warm.